1. Use the type of pan specified in the recipe. Recipes are carefully calculated as to yield and changing the pan size also alters the baking temperature and time. Larger, shallower pans need increased heat; smaller, deeper pans need decreased heat. The size of abaking pan or dish is measured across the top of the container from the inside edge to inside edge. The depth also is measured on the inside of the pan or dish from the bottom to the top of the rim. If baking in a glass pan, reduce theoven temperature by 25 degrees.

2. Line pans with aluminum foil for super easy removal of bars. Leave an overhang at two opposite ends so you’ll be able to lift out the baked bars easily.

3. Brownies and cake like bars are usually done when they pull away from the sides of the pan or when a toothpick inserted in the center of the brownies comes out clean or when the center is set. Make sure that you use the size pan that the recipe calls for. Too big can cause dry bars and too small can cause under baked bars.

4. To store brownies or bar cookies, wrap bars in the pan they are baked in, covered with plastic wrap or aluminum foil. If storing for prolonged periods, wrap each square in aluminum foil after they have cooled. Brownies are best when refrigerated or frozen for storage.

5. Cutting Brownies: To make cutting easier, score the bars with a knife as soon as they come out of the oven, using a ruler as a guide. It helps if you completely cool the brownies before cutting. You can even cool them down in the freezer somewhat hardened. Dip the sharp knife in hot water and wipe with a dry kitchen towel before making each cut. Move the knife across the pan in an up and down sawing motion from one end to the other until they are cut. Some people get better results by using a sturdy plastic knife or a teflon spatula to cut brownies.